Tomatillos aren't related to tomatoes or peppers, they're related to cape gooseberries, according to Wikipedia. Chipotles aren't burned jalapenos. They are dried, fully ripened jalapenos which are smoked.
good tip my mom taught me is to dip the chiles in the flour first then in the egg batter, the egg will hold on to the chile better...enjoyed the video!!
If u want ur chile relleno to hold nice and firm; it would be best to coat them in flour first and then the egg!!! Dont mix the flour and the egg together; they should be in separete bowls!!!
Anaheims are hotter than Poplanos. Poplanos are more traditional. You could have roasted the cumin a little for more flavor. Montery jack is very untraditional. You want to wiki Chili Relleno before opening a mexican restaraunt, but you did a very nice video.
I did not get as exotic as your recipe, but I had so much fun making my own Chili Reeenos! cool, if you mix it with two glasses of wine beforehand as I did, it seems as though it tastes just as good as yours ~~ Love you splendid complicated recipe' Wanna come to my house to make your version?: LOV=L
Made this a couple of years ago from your video and they were so good that my wife asked me to make 'em again for Cinco De Mayo tomorrow. Now I get to spend all day in the kitchen again. Woo Hoo !!! I'll letcha know how it turns out. Thanks again
Made this a couple of years ago from your video and they were so good that my wife asked me to make 'em again for Cinco De Mayo tomorrow. Now I get to spend all day in the kitchen again. Woo Hoo !!! I'll letcha know how it turns out. Thanks again
OMG! you did a greeeeat job! i usually do them on the stove, but its easier to do it in the oven.. especially for the difficult ones. where did you learn how to do them?
hey but you know what? if you add a little flour to your egg mixture, and like giadalu said.. cover your chiles with flour and oh my good!
@cliffcox66, I mix some salt into the yolks before I fold them in, but I don't use any other ingredients for the coating. I have tried mixing some flour into it as well, but it doesn't hold the form as well.
Try coating the roasted chiles with the all purpose flour instead of putting the flour in the eggs mixture. The flour will make the egg to stick to the chile a lot better and it will be easier to fry it.
Just try to do a light coat of flour or you will end up with a thicker egg coat...it all depends if you want a thicker coat or just a little.
To make this great recipe even healthier and low in fat skip the egg and the frying part and instead just put the chiles in a small baking dish, pour the sauce on top of them and bake at 325 F for 10-15 minutes or until you see the cheese is melting or starting to float.
Take it out of the oven and sprinkle with shredded cheese (the same kind you are using or replace it with 2% "Queso Quesadilla" , "String Cheese", or "Mozarella low fat") and serve. Bon Appetite :)
@ThePinkBubbles87, Use just enough to the get the consistency you want. The broth is actually not even necessary if you want it nice and thick. Just salt to taste.
1 TIP: BEFORE DOING THE EGG ... YOU MIGHT JUST WANT TO COVER THEM WITH A LITTLE FLOUR AND THEM PUT THEM IN THE EGG .. IT HELPS THE EGG STICK AND NOT FALL
So I made it your way this afternoon, it was fricking delicious! My peppers fell apart slightly after roasting but they turned out ok once I held them together with the sticks. I aso changed the batter slightly, I mixed some flour and beer in with the egg yolk before folding in the whites. Some spanish rice and beans on the side I was a winner for the afternoon! Thanks for the video :)
wow thanks man my grandmas been wanting some and i told her while i was in houston with my grandfather and friend we had homemade food everyday, theyre mexican so i ate alot of diffrent food and we made these,but when he made the sauce he cutthem up and added water to the sauce pan stirred it and added milk stirred and the cheeese was actually white shreeded chesse but it tasted good thogh thanks this stirred my memory!
whow !! Im impressed me and my wife were loking for decent way to make chiles the way she does and .. a withe young guy come with the same recipe we made (and my mom) Chers !!1 You rock and thnks!!
Thanks for posting!! I had read a similar, authentic recipe, but when I watched your video, I knew that I would be able to actually do it properly.
I used hatch peppers, a med-hot pepper which were on sale (the reason I wanted to make chiles rellenos in the first place). I had some trouble with them splitting in a couple other places as I peeled them. Next time I'll make sure that I bake for less time.
I also filled with some extra black beans per your suggestion and they were great! Cheers!
Great video man, you just opened up my appetite. I am gonna follow your instructions, cook and have some nice delicious chiles rellenos. Good work man, keep it up.
Great chiles rellenos! I am having trouble with the sauce though. Is there a step by step recipe that lists the ingredients and amounts to add? Any help would be greatly appreciated!!!
Great chiles rellenos! I am having trouble with the sauce though. Is there a step by step recipe that lists the ingredients and amounts to add? Any help would be greatly appreciated!!!
loved the recipe...i will make this for my family tonight and i am sure they will love it...thanks for sharing......can you also teach us how to make more mexican food...
not only were your chiles impressive but your pronunciation of spanish words. One other tip if you handled the chilies without gloves and your a guy you should pee sitting down. Take it from some1 who learned the hard way. also when your making the Salsa Española at the end you should throw 1 clove of garlic for about 45 seconds then take it out. That was my abuela's recipe. Also adding peas to the Salsa is delicious
Nice. I wish my oven looked as good as yours. Mine's a mess. Thanks for the explanations about the different chillies. We don't use them very much up here in Canada. I like chili peppers. The dish looks great.
I really love your recipie it looks delicious I actually like the way you prepare the salsa I never thought I could blend some cilantro in it...is your wife Mexican?
Thanks for the info - what a help! I am planning a dinner and had decided to make chile rellenos (since I recently came back from Mexico) but know nothing about making this dish! I was planning to stuff them with shrimp (again, like some I had in Mexico )- do you think I need to cook the shrimp first ? Do you think the poblano chile can be prepared a day ahead - ie. take off skin & remove seeds and keep in fridge overnight? Thanks for your help!!!!
When you prepare the entire dish at one time it can be a lot work to clean up, so if you can do part of it in advance that would make it much easier. I would recommend cooking the shrimp first. I would also recommend preparing the chiles and stuffing them in advance, and then you could even lightly dust them with flour and freeze them if you wanted. They would hold the shape better that way, just make sure you keep them hot somehow after frying so it's not cold in the middle. Good Luck!
i love chiles reyenos my parents have a taco stand and they sell them they are not to complicated to make just a few steps one tip for the egg to hold on the pepper first coat them with flour and them dip them in the egg and fry(they come out much better in my opinion) make sure the oil is not too hot because it will burn the egg and they won't taste as good when done serve them with some mexican rice and beans and if you'd like a little sour cream on the side
Sweet! I've been an expert at eating chile rellenos, but also knew how hard they are to make. I like the picadillo ones with xtra heat. Don't discriminate against cheese though.
I've tried cooking with Jalapeno for the first time and I rubbed my eyes touched my lips....My whole face was on fire!!! It didnt go away till the next morning when I took a shower! Anywho great video! I can't wait to try the recipe!
I'm gonna try this right now! I love to order this dish in restaurants you made it look effortless and yes you are super cute thanx for the video so helpful.
This is my first attempt at real chile relleno...i grew up on stuffed bell peppers but thought i would give these a whirl. I'm letting my water boil right now :) Im a little apprehensive about the sauce, i hope it comes out good. Anyway great vid, and BTW your real cute!
best chile relleno recipe!im a 23 yr old mex/amer .and I think you did the best one out of the other ones I watched.only thing i dont add beans etc only cheese keep it the o.g. way.
I tried again and success, 6 for 6! After roasting them, I put the Poblanos in a zip tite bag and let them "sweat" for an hour, then cool in the fridge for another hour. They firmed and were easier to work with! This sweating and cooling is important folks, don't rush this step.
everything i cook is authentic, but i still have not tried this dish, my mom tried to teach me with no success, but now i think i can after this video!!! thank u so much!
Thanks for taking the time to post this. I made four of them to start and glad I did not try any more. Stuffing the pepper was like doing brain surgery on a jelly fish, All four ripped apart either while removing the skins or while filling. I think I have to let the baked peppers in the fridge longer. They looked like mush but tasted great! I added Chorizo to the filling.
I've been there and seen them like jelly fish as well. If you try it again, make sure the oven broiler is completely hot first, and be sure to keep the oven door open otherwise the inside will cook too much. Sometimes letting them sit in the bag too long will do it too. But if they end up that way, just stick with the cheese wedge for the filling so everything isn't falling out. Good luck!
cool .. i like ur recipe a lot... my momo grills the chile serrano on the stove and when she make the batter she dips the chilles in it... and the serves them in a plate with sour cream on top and some pomegranate seeds on top...
You should have meantioned not to touch your face earlier. A lot of people just don't use their hands to handle the peppers or wash your hands right away. Pepper in your eyes is incredibly painful. Great instructions. I have omitted the chicken broth. Delish!!
wow, thanks so much. great video and instructions. hopefully my turns out as well. im asian married my loving mexican husband. he introduced me to chili relleno (he doesnt cook, his mom made them, one of his fav); now i can surprise him. thanks again.
GREAT video!!! Loved the easy directions, annotations and all. I'm gonna make them right now. I've recently heard/read that coating them with flour always makes a better frycoat, so we'll see ;o)
They look great. You know I never knew the toothpick trick, of putting the toothpick throught the cheese as well as the chiles. I am going to try it this way next time. It's almost identical to my grandmas recipe.
do you live in california? we got great mexican food here....my family makes all the traditional stuff and it's the bomb. keep up the recipes and pass them to the next generation. we do that and it gets better EVERY time. once your family starts praising you all crazy about a certain dish, you'd better want it to stay within the family. it is bound to get better with time.
hello im lili from mexico my husband and family loves my chiles rellenos the only thing i will add to the recipe is: WEAR SOME GLOVES WHEN YOU CUTTING THE VENAS FROM THE CHILE JUST LIKE YOU SAID SOME OF THEM COULD BE REALLY SPICY!!
Who taught you? Good job, just goes to show that you don't have to be mexican to make something authenic. I'm mexican and you impressed the hell out of me..
There is only one shop in my whole city that sells the right chiles... Bloody Australia and it's lack of Latinos :(
They didn't have any poblanos so I resorted to the canned ones. They tore apart real bloody easy, but I'm quite drunk right now so I pretty much drank the stuff anyway. The flavour is amazing.
Cheers for the recipe mate, the flavour took me back to when I travelled through Mexico.
You did great there, the only problem was washing the chile with water, NEVER do that, because all the natural oils of the chile (flavor) decrease a lot, so instead tap the chile upside down to get rid of the seeds. Im hungry already the sauce looks delicious!
This was a bit harder than it initially seemed. Nonetheless, it was fun, this video is educational and I owe you a huge thanks for this man. Your among my short list of youtube Heroes
Like everyone else are saying... I'm also Mexican. And the way you made this is AUTHENTIC, although-- I never used chicken broth, but I'm splitting hairs. Here's a tip with the egg-- to make them stick perfectly, add a teaspoon of flour to the egg batter and dust ever so slightly your chili peppers. You don't want to coat them thickly... just to help the egg batter stick.
Good video! I made them today! Tried anaheim and pablano peppers- both were good but anaheim were more spicy. Twisted the recipe a bit but tasted AMAZING! Thanks for sharing!
Excellent video! U were detailed, not only in explaining the steps but in showing them. I LOVE the fact that u put the poblanos in the oven. I used 2 roast mine over an open fire on top of the stove & it just seems 2 take so long that way. It's so much easier in the oven (although I did it that way 1 time & the pepper was 2 soft). I will now go back 2 the oven & just watch CAREFULLY. My family LOVES chiles rellenos! Again, great video. Keep up the good work!
I too have used your recipe and my fiance (who is from Mexico) has raved about the finished meal when I make em since using your recipe! He has called his sister in Guadalajara to compare her recipe to this one and they are identical! :) love it 5 stars, if you make more dishes I'll favorite them as well!
five stars man not becuase you're a guy but no offense, becuase your white never thought some one would have does skill i dont even know how to cook them as well as you really impreseve!
Thank you for this video and also to wenfer63. I'm growing Jalapeno, Polano and Anaheim chilis and I wanted to have a different more authentic cheese. I'm in California my grocery store sells all kinds of different mexican cheese and I didn't know which one to get.
That is funny I just checked that is the exact brand I bought. The save mart cross the street from my house sells it. They had El Mexicano and Cacique.
I have made these before and let me tell you, I love your version, you explained it very well and did a great job. I love the idea of using the oven to broil them, great idea. I have always used the flame from the grill or a gas stove just because that is how I was taught, So much easier this way, I also do coat them with flour before the egg, so the egg sticks better and evenly. I am going to try this tomorrow using the oven to broil them I'll let you know how it goes. Thanks for sharing.
Saludos! Although this dish is not "completely' traditional Mexican, I am very impressed with your version. Kudos to you for taking the time to explain the different chiles and their flavor/textures as that is very important. Also, I like your tip of NOT using shredded cheese and putting them in the freezer for a few minutes to make them easier to handle. Your video makes this dish a lot less intimidating to try for people who are not native Mexican. Not bad at all, guerito! Felicidades!
not bad for a white boy ..but i want it more mexican style...you kinda anglosized the dish a bit.. but as other viewers pointed out...you forgot (the flour step).Good tips though ..I`m mexican and my wife is about to attempt this dish for the first time. I hope I survive... :) her cooking...provecho!!!
Hello, Im impressed that you actually cook a chile relleno very very clouse to the orignal, congratulations but remember to let people know that you need to coat them in flour prior to the egg batter. Felicidades
seeds are NOT good to be eaten, not just for the diverticulitis problems, but also can get stuck in your apendix (I got mine removed and I had straberry and jalapeño seeds in mine) Aww :(
all I can say is you are great!! I am going to try to make them right now, you made it look easy : ) thanks!
74MrsMinnie 3 weeks ago
... i should have bought more pablanos..
marklethanarkle 3 weeks ago
very authentic im makin some rite now
loboadela 1 month ago
good job looks good
faisonlove 1 month ago
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The tomatillo is a berry and is related to the gooseberry.
Camella1 2 months ago
The tamatillo is a berry and is related to the gooseberry.
Camella1 2 months ago
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it looks really good...
erian2009 2 months ago
Wow Americans makins Latin dish where we're you all my life.:)
MegaHello7777777 2 months ago
Never ever rinse the pepper after u roast it... Makes all the difference in the world!!
FancySchmancyEyes 2 months ago
This looks sexy.
joiles01 2 months ago
MMmmmmmm! looks so good! great job for a white guy, (i'm Mexican) cant wait to do this recepie.
mrzvalencia1 2 months ago
gettin' hungry now...Mmmm :)
SegundoBarrioHtown 3 months ago
WOW, your a handsome chef and I like the sound of your voice!
yellowbird39tc 3 months ago
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yomamab0o 3 months ago
Good job! Love it -3
chokosilla 4 months ago
que rico :p
paoadabelle 4 months ago
Nice Job for a white guy...LOL. Being Mexican, and making my own Chili Rellenos, I'm impressed
DannyBruiz 4 months ago
Tomatillos aren't related to tomatoes or peppers, they're related to cape gooseberries, according to Wikipedia. Chipotles aren't burned jalapenos. They are dried, fully ripened jalapenos which are smoked.
chefdingo 4 months ago
good tip my mom taught me is to dip the chiles in the flour first then in the egg batter, the egg will hold on to the chile better...enjoyed the video!!
DCupcake858 5 months ago 2
simply great! thank you!
tilldeath420 7 months ago
why didn't you show the when you coat the chiles with the egg and frying them?
bonesy55 7 months ago
If u want ur chile relleno to hold nice and firm; it would be best to coat them in flour first and then the egg!!! Dont mix the flour and the egg together; they should be in separete bowls!!!
1mazizo 7 months ago
Anaheims are hotter than Poplanos. Poplanos are more traditional. You could have roasted the cumin a little for more flavor. Montery jack is very untraditional. You want to wiki Chili Relleno before opening a mexican restaraunt, but you did a very nice video.
1971SuperLead 8 months ago
I did not get as exotic as your recipe, but I had so much fun making my own Chili Reeenos! cool, if you mix it with two glasses of wine beforehand as I did, it seems as though it tastes just as good as yours ~~ Love you splendid complicated recipe' Wanna come to my house to make your version?: LOV=L
baji115 8 months ago
Thanks for sharing. I'm looking for a English version, glad I found one. Good job.
funtodance123 8 months ago
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Made this a couple of years ago from your video and they were so good that my wife asked me to make 'em again for Cinco De Mayo tomorrow. Now I get to spend all day in the kitchen again. Woo Hoo !!! I'll letcha know how it turns out. Thanks again
mitcha3154 9 months ago
Made this a couple of years ago from your video and they were so good that my wife asked me to make 'em again for Cinco De Mayo tomorrow. Now I get to spend all day in the kitchen again. Woo Hoo !!! I'll letcha know how it turns out. Thanks again
mitcha3154 9 months ago
OMG! you did a greeeeat job! i usually do them on the stove, but its easier to do it in the oven.. especially for the difficult ones. where did you learn how to do them?
hey but you know what? if you add a little flour to your egg mixture, and like giadalu said.. cover your chiles with flour and oh my good!
layola2004 9 months ago
Just want to be clear, the whole coating is whipped egg whites with the returned yolkes. No other spices, or powders?
cliffcox66 10 months ago
@cliffcox66, I mix some salt into the yolks before I fold them in, but I don't use any other ingredients for the coating. I have tried mixing some flour into it as well, but it doesn't hold the form as well.
simplestep 10 months ago
@simplestep
Try coating the roasted chiles with the all purpose flour instead of putting the flour in the eggs mixture. The flour will make the egg to stick to the chile a lot better and it will be easier to fry it.
Just try to do a light coat of flour or you will end up with a thicker egg coat...it all depends if you want a thicker coat or just a little.
rafariderman 2 months ago
To make this great recipe even healthier and low in fat skip the egg and the frying part and instead just put the chiles in a small baking dish, pour the sauce on top of them and bake at 325 F for 10-15 minutes or until you see the cheese is melting or starting to float.
Take it out of the oven and sprinkle with shredded cheese (the same kind you are using or replace it with 2% "Queso Quesadilla" , "String Cheese", or "Mozarella low fat") and serve. Bon Appetite :)
rafariderman 2 months ago
how much chicken broth do you use?
ThePinkBubbles87 11 months ago
@ThePinkBubbles87, Use just enough to the get the consistency you want. The broth is actually not even necessary if you want it nice and thick. Just salt to taste.
simplestep 10 months ago
AWW q lindo es una buena receta; orgullosa de ser mexican haha!!
sexylucios 11 months ago
Very nicely done. Thank you.
AdamWhitely 11 months ago
I AM THE QUEEN OF THE CHILE RELLENO
1 TIP: BEFORE DOING THE EGG ... YOU MIGHT JUST WANT TO COVER THEM WITH A LITTLE FLOUR AND THEM PUT THEM IN THE EGG .. IT HELPS THE EGG STICK AND NOT FALL
giadalu 11 months ago
So I made it your way this afternoon, it was fricking delicious! My peppers fell apart slightly after roasting but they turned out ok once I held them together with the sticks. I aso changed the batter slightly, I mixed some flour and beer in with the egg yolk before folding in the whites. Some spanish rice and beans on the side I was a winner for the afternoon! Thanks for the video :)
Apollosviper 1 year ago
@Apollosviper - Great idea with the flour and beer! I've been adding flour to my egg batter lately as well. Glad you enjoyed it!
simplestep 1 year ago
wow thanks man my grandmas been wanting some and i told her while i was in houston with my grandfather and friend we had homemade food everyday, theyre mexican so i ate alot of diffrent food and we made these,but when he made the sauce he cutthem up and added water to the sauce pan stirred it and added milk stirred and the cheeese was actually white shreeded chesse but it tasted good thogh thanks this stirred my memory!
DarkRebel7575 1 year ago
m m m sounds so good thanks helped
bellame14 1 year ago
white guys nowadays thinkin they beaner....e_______e'
xXlilmizdoodle 1 year ago
excelent recipe, thank you
gabed2007 1 year ago
thanks
Housephonerecords 1 year ago
Great job on this video ^-^.
StarvingCook 1 year ago
whow !! Im impressed me and my wife were loking for decent way to make chiles the way she does and .. a withe young guy come with the same recipe we made (and my mom) Chers !!1 You rock and thnks!!
Xeo989 1 year ago
ahhh u gotta leave all the seed n stuff its hella good... everybodys got their own way tho, looks good
sazkwatch 1 year ago
I made this a few months ago and WOW, what a hit! The family loved it.
aaronr71 1 year ago
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trogdori 1 year ago
Thanks for posting!! I had read a similar, authentic recipe, but when I watched your video, I knew that I would be able to actually do it properly.
I used hatch peppers, a med-hot pepper which were on sale (the reason I wanted to make chiles rellenos in the first place). I had some trouble with them splitting in a couple other places as I peeled them. Next time I'll make sure that I bake for less time.
I also filled with some extra black beans per your suggestion and they were great! Cheers!
trogdori 1 year ago
OMG!!! TOO hot for me!! All those chile peppers look like fire to me. You guys are brave.
AmeriFirst1000 1 year ago
Great video man, you just opened up my appetite. I am gonna follow your instructions, cook and have some nice delicious chiles rellenos. Good work man, keep it up.
druso33 1 year ago
100% win on th batter. That's EXACTLY how that bater is made - no flour. Just stiff egg whites and folded in yolks.
astayonix 1 year ago
tomatilo is a gooseberry cousin
tbarius2 1 year ago
thank you
kamukaiwi 1 year ago
You need to cover the poblano with flour before the egg this way the egg will stay on the poblano
SHMILY014 1 year ago
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Great chiles rellenos! I am having trouble with the sauce though. Is there a step by step recipe that lists the ingredients and amounts to add? Any help would be greatly appreciated!!!
mk3chris 1 year ago
Great chiles rellenos! I am having trouble with the sauce though. Is there a step by step recipe that lists the ingredients and amounts to add? Any help would be greatly appreciated!!!
mk3chris 1 year ago
Comment removed
mk3chris 1 year ago
Thanks, I learned a lot. Muchas Gracias!
evagall 1 year ago
you can add sliced ham with the Cheese.. taste great!
molomix 1 year ago
My only complaint is that the link to find you from the Mexican recipe website wasn't easy. Ha ha. But I did and now will subscribe.
KittenOnLithium 1 year ago
loved the recipe...i will make this for my family tonight and i am sure they will love it...thanks for sharing......can you also teach us how to make more mexican food...
jennyomer1984 1 year ago
pro instructional vid
imhotep41 1 year ago
not only were your chiles impressive but your pronunciation of spanish words. One other tip if you handled the chilies without gloves and your a guy you should pee sitting down. Take it from some1 who learned the hard way. also when your making the Salsa Española at the end you should throw 1 clove of garlic for about 45 seconds then take it out. That was my abuela's recipe. Also adding peas to the Salsa is delicious
mrapina 1 year ago
Buena receta, no se me habia ocurrido usar frijoles, debe tener muy buen sabor
kacar0t0 1 year ago
I am Mexican, and you can hold your own ... My mother would be proud..
Sandra72779 1 year ago
Nice. I wish my oven looked as good as yours. Mine's a mess. Thanks for the explanations about the different chillies. We don't use them very much up here in Canada. I like chili peppers. The dish looks great.
writeDVD 1 year ago
I really love your recipie it looks delicious I actually like the way you prepare the salsa I never thought I could blend some cilantro in it...is your wife Mexican?
tapatiadecorazon 1 year ago
Thanks for the info - what a help! I am planning a dinner and had decided to make chile rellenos (since I recently came back from Mexico) but know nothing about making this dish! I was planning to stuff them with shrimp (again, like some I had in Mexico )- do you think I need to cook the shrimp first ? Do you think the poblano chile can be prepared a day ahead - ie. take off skin & remove seeds and keep in fridge overnight? Thanks for your help!!!!
miarrem 1 year ago
When you prepare the entire dish at one time it can be a lot work to clean up, so if you can do part of it in advance that would make it much easier. I would recommend cooking the shrimp first. I would also recommend preparing the chiles and stuffing them in advance, and then you could even lightly dust them with flour and freeze them if you wanted. They would hold the shape better that way, just make sure you keep them hot somehow after frying so it's not cold in the middle. Good Luck!
simplestep 1 year ago 3
wow pretty good 4 a white gringo lol lol:)
munecagirl22 1 year ago
i love chiles reyenos my parents have a taco stand and they sell them they are not to complicated to make just a few steps one tip for the egg to hold on the pepper first coat them with flour and them dip them in the egg and fry(they come out much better in my opinion) make sure the oil is not too hot because it will burn the egg and they won't taste as good when done serve them with some mexican rice and beans and if you'd like a little sour cream on the side
fujiman1100 1 year ago
Sweet! I've been an expert at eating chile rellenos, but also knew how hard they are to make. I like the picadillo ones with xtra heat. Don't discriminate against cheese though.
wellhowdyhoe 1 year ago
very nice video they look good
villad69 1 year ago
very nice photo thanks for sharing.
leladr1971 1 year ago
I've tried cooking with Jalapeno for the first time and I rubbed my eyes touched my lips....My whole face was on fire!!! It didnt go away till the next morning when I took a shower! Anywho great video! I can't wait to try the recipe!
missypoopoo101 1 year ago
@missypoopoo101 if u get it in ur eyes rub ur eye with ur hair, if u get it on ur lips or mouth put salt on the tip of ur tounge
mtznayeli 1 year ago
Great job I enjoyed watching your recipe. :)
justd0llii 1 year ago
I'm gonna try this right now! I love to order this dish in restaurants you made it look effortless and yes you are super cute thanx for the video so helpful.
Ponygirlification 1 year ago
This is my first attempt at real chile relleno...i grew up on stuffed bell peppers but thought i would give these a whirl. I'm letting my water boil right now :) Im a little apprehensive about the sauce, i hope it comes out good. Anyway great vid, and BTW your real cute!
MoNkEyCaKeS85 2 years ago
best chile relleno recipe!im a 23 yr old mex/amer .and I think you did the best one out of the other ones I watched.only thing i dont add beans etc only cheese keep it the o.g. way.
2lilmans 2 years ago
I tried again and success, 6 for 6! After roasting them, I put the Poblanos in a zip tite bag and let them "sweat" for an hour, then cool in the fridge for another hour. They firmed and were easier to work with! This sweating and cooling is important folks, don't rush this step.
48marko 2 years ago
everything i cook is authentic, but i still have not tried this dish, my mom tried to teach me with no success, but now i think i can after this video!!! thank u so much!
irmagcify 2 years ago
this looks really good! i think i will try this tomorrow!! thanks!
EMTkristy1986 2 years ago
Thank you thank you!
germagic2 2 years ago
i want some!!!!!!!!!!!!!!!!
Skitso617 2 years ago
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estrellapayan 2 years ago
Thanks for taking the time to post this. I made four of them to start and glad I did not try any more. Stuffing the pepper was like doing brain surgery on a jelly fish, All four ripped apart either while removing the skins or while filling. I think I have to let the baked peppers in the fridge longer. They looked like mush but tasted great! I added Chorizo to the filling.
48marko 2 years ago
I've been there and seen them like jelly fish as well. If you try it again, make sure the oven broiler is completely hot first, and be sure to keep the oven door open otherwise the inside will cook too much. Sometimes letting them sit in the bag too long will do it too. But if they end up that way, just stick with the cheese wedge for the filling so everything isn't falling out. Good luck!
simplestep 2 years ago
muy muy bueno
es la mejor reseta de chiles rellenos en you tube
es muy autentico
alushe3 2 years ago
cool .. i like ur recipe a lot... my momo grills the chile serrano on the stove and when she make the batter she dips the chilles in it... and the serves them in a plate with sour cream on top and some pomegranate seeds on top...
gjab19 2 years ago
great original recepie! :)
xyz0mx 2 years ago
You should have meantioned not to touch your face earlier. A lot of people just don't use their hands to handle the peppers or wash your hands right away. Pepper in your eyes is incredibly painful. Great instructions. I have omitted the chicken broth. Delish!!
amewagoner 2 years ago
What a great recipe!!!
BondedPest1 2 years ago
hey it me agaim 4 how long u leave the chiles on the oven n how hot the oven have to b?
thanx SALUDOS!!!!
mamisolo 2 years ago
hey i never use da oven i will use it next time n u tri it with chiken
mamisolo 2 years ago
Dude your awesome Are you a chef?
2lilmans 2 years ago
good tutorial. if you like the chile rellenos you should try the mole poblano its one of my favorite dishes my mom cooks.
zui64 2 years ago
wow, thanks so much. great video and instructions. hopefully my turns out as well. im asian married my loving mexican husband. he introduced me to chili relleno (he doesnt cook, his mom made them, one of his fav); now i can surprise him. thanks again.
asurtria 2 years ago
THANKYOU BRO!!!!!!!!!!!!!!!!
allfeddup 2 years ago
Really well put together. Easy to follow. The solid cheese idea is something I hadn't heard before, but I see how it makes it so much easier.
crohnsappleadams 2 years ago
Thanks.... My wife is Mexican and she can only cook out of a can, or frozen food.
Superstud11 2 years ago 2
@Superstud11 maybe because she is a CHICANA
2lilmans 2 years ago 2
ThanX! They turned out great!!!
3:34 I don't remove the seeds because they're the best part... kind of like artichoke hearts are the best part of the artichoke.
rhetrozenberg 2 years ago
GREAT video!!! Loved the easy directions, annotations and all. I'm gonna make them right now. I've recently heard/read that coating them with flour always makes a better frycoat, so we'll see ;o)
ktclear 2 years ago
They look great. You know I never knew the toothpick trick, of putting the toothpick throught the cheese as well as the chiles. I am going to try it this way next time. It's almost identical to my grandmas recipe.
manfestsoccer 2 years ago
do you live in california? we got great mexican food here....my family makes all the traditional stuff and it's the bomb. keep up the recipes and pass them to the next generation. we do that and it gets better EVERY time. once your family starts praising you all crazy about a certain dish, you'd better want it to stay within the family. it is bound to get better with time.
lambyiii 2 years ago
hahahaha you´re so funny hahaha
p0p1n 2 years ago
hello im lili from mexico my husband and family loves my chiles rellenos the only thing i will add to the recipe is: WEAR SOME GLOVES WHEN YOU CUTTING THE VENAS FROM THE CHILE JUST LIKE YOU SAID SOME OF THEM COULD BE REALLY SPICY!!
america4381 2 years ago
i like the way you made the salsa for the chlie rellenos
california91306 2 years ago
Wow, you really impressed me, im mexican born and raised and you cook the authentic ones, thanks a lot, ill use your recipe to make ones today!!!
magdaelizondo 2 years ago
it looks good, iam about to try it right now:)
liz1Guerrero1 2 years ago
Who taught you? Good job, just goes to show that you don't have to be mexican to make something authenic. I'm mexican and you impressed the hell out of me..
mariachris 2 years ago 11
I was blessed with some neighbors from Mexico!
simplestep 2 years ago 2
There is only one shop in my whole city that sells the right chiles... Bloody Australia and it's lack of Latinos :(
They didn't have any poblanos so I resorted to the canned ones. They tore apart real bloody easy, but I'm quite drunk right now so I pretty much drank the stuff anyway. The flavour is amazing.
Cheers for the recipe mate, the flavour took me back to when I travelled through Mexico.
Good times.
mickgolubovic 2 years ago
great job!
Forgiven4Him 2 years ago
Awesome!!! Im making them tomorrow.Thks
EnJCar524 2 years ago
You did great there, the only problem was washing the chile with water, NEVER do that, because all the natural oils of the chile (flavor) decrease a lot, so instead tap the chile upside down to get rid of the seeds. Im hungry already the sauce looks delicious!
omegalpha777 2 years ago
Love the Chille Relleno!!!
ilovesoccersaul 2 years ago
Loved the sauce! Thanks
cabings 2 years ago
Very nice recipe --- just picked some poblanos from the garden and going to make these tomorrow!
lexlaw007 2 years ago
tomatillo is related to the cape gooseberry
bearclawflowers 2 years ago
mmmm, great instruction!
dualpro 2 years ago
Great video! You make cooking a hard dish seem very simple. I'm going to try this one night this week. Nice post.
Casey - GreatChefs
GreatChefs 2 years ago
Good video. Im mexican, and your vid is making me hungry.
illstateofmind 2 years ago
That's a lot of flavor!! Never tried Chiles Relleno. Looks delicious! I'm making some of these bad boys this weekend! Maybe with some rice.
kuhmeelow 2 years ago
Chilles Rellenos are awesome!! My mom makes the best ones......Rice is a perfect side dish!! good luck making them, youll LOVE them!!
jamejia2 2 years ago
I could take you home any day and have you cook for me;)
kmcdougal100 2 years ago
This comment has received too many negative votes show
mucho bueno papi ... now dame tu culito ... tu mucho bonito
Singas26 2 years ago
You should show us the frying step. Otherwise they look delicious.
cpohlhammer 2 years ago
Excellent!!!
SamanthaLizmary 2 years ago
Excellent!!!
BrLzSt16 2 years ago
Buen video!!!
From Mexico saludos.
Thanks
arturmiller 2 years ago
does it matter what king of onion you use? can i use da white onion?
FlakisYoyis 2 years ago
dont touch myface u are true on thurday me and my girlfriend make some and i touch my eye it hard like a bitch.
t75jgm 2 years ago 2
you are as hot as those chilis!
ordsw 2 years ago
hear hear; my thoughts exactly!
sweetcheeser 2 years ago
You are a great chef in mexican food! wanted to taste those chiles rellenos of yours. good video!
JexieNY 2 years ago
i always wondered how 2 make the sauce. Well now i know. THNX! good video good detail
FlakisYoyis 2 years ago
This was a bit harder than it initially seemed. Nonetheless, it was fun, this video is educational and I owe you a huge thanks for this man. Your among my short list of youtube Heroes
iceguardian 2 years ago
WOW!! you make it look easy.. trying it tonight..
SHADOWATOIF 2 years ago
damn you know wats up im mexican too.. and your chiles look hella good
griselda28007 2 years ago
Like everyone else are saying... I'm also Mexican. And the way you made this is AUTHENTIC, although-- I never used chicken broth, but I'm splitting hairs. Here's a tip with the egg-- to make them stick perfectly, add a teaspoon of flour to the egg batter and dust ever so slightly your chili peppers. You don't want to coat them thickly... just to help the egg batter stick.
spanishfli 2 years ago 2
iam mexican and you made this perfecttt.
trixy07 2 years ago
you are so cool you know how to cook!!!
realbetty1 3 years ago
I'm Mexican and you've done a great job !
MimosaFun 3 years ago
looks great. yumm i'm hungry now:)
HighHeadJim 3 years ago
looks amazing i will be trying it :))
HighHeadJim 3 years ago
awesome job...just like my grandma's!
justinxpwsane 3 years ago 2
that looks good! hummmm!
chavavog 3 years ago
i guess u made it rancho style with the sauce as a stew.
but still u r the most normal person who cooks chiles rellenos.
chris112401 3 years ago
Good Job! all the key points are there, thank you for sharing!!
joannindy 3 years ago
Good video! I made them today! Tried anaheim and pablano peppers- both were good but anaheim were more spicy. Twisted the recipe a bit but tasted AMAZING! Thanks for sharing!
jen10al02 3 years ago
cookin is fun! i missed the salsa music in the background! jajaja viva mexicooo !!!
sebasthechecka 3 years ago
hey man im mexican and i know how do make chiles rellenos and your really good cooking our food!!!
elositofx 3 years ago 2
thats a true complement.
ZeceFackler 3 years ago
Hey dud, kewl vid, I bet that lil kido in the background is happy with daddy doing a lot of yummi dishes.
I give you ten out of ten.
fitobakersman 3 years ago
Mexican oregano(the flavor/taste of mexico) has a very differant taste.
shortiebop01 3 years ago
Thanx...I tried your recipe and I tell you they came out sooo good. Great video...hope u post more recipes =)
thisisnow24 3 years ago
I am doing them today!
medavog 3 years ago
Excellent video! U were detailed, not only in explaining the steps but in showing them. I LOVE the fact that u put the poblanos in the oven. I used 2 roast mine over an open fire on top of the stove & it just seems 2 take so long that way. It's so much easier in the oven (although I did it that way 1 time & the pepper was 2 soft). I will now go back 2 the oven & just watch CAREFULLY. My family LOVES chiles rellenos! Again, great video. Keep up the good work!
GodAlways1 3 years ago
They are related to gooseberries.
james1937 3 years ago
you go dude the first one that really was good looking and explained what i needed to know
redroadkd 3 years ago
I too have used your recipe and my fiance (who is from Mexico) has raved about the finished meal when I make em since using your recipe! He has called his sister in Guadalajara to compare her recipe to this one and they are identical! :) love it 5 stars, if you make more dishes I'll favorite them as well!
JenTheBlondie84 3 years ago
I have made my chile rellenos with your recipe and I have to tell you they are very very good.........
nishae0311 3 years ago
Have you tried a spoon of flour in your egg mixture? It'll make the chiles evenly coated.
misssoliva 3 years ago
nice dude thats how you do it jaja
te la rifas jaja
emirguy 3 years ago
five stars man not becuase you're a guy but no offense, becuase your white never thought some one would have does skill i dont even know how to cook them as well as you really impreseve!
boywild9 3 years ago
my family have always used queso fresco i taste better
wenfer63 3 years ago
Thank you for this video and also to wenfer63. I'm growing Jalapeno, Polano and Anaheim chilis and I wanted to have a different more authentic cheese. I'm in California my grocery store sells all kinds of different mexican cheese and I didn't know which one to get.
katlady5000 3 years ago
since you are in california try CACIQUE queso fresco its not hard to find COSTCO even has it
good luck
wenfer63 3 years ago
That is funny I just checked that is the exact brand I bought. The save mart cross the street from my house sells it. They had El Mexicano and Cacique.
katlady5000 3 years ago
I have made these before and let me tell you, I love your version, you explained it very well and did a great job. I love the idea of using the oven to broil them, great idea. I have always used the flame from the grill or a gas stove just because that is how I was taught, So much easier this way, I also do coat them with flour before the egg, so the egg sticks better and evenly. I am going to try this tomorrow using the oven to broil them I'll let you know how it goes. Thanks for sharing.
Susy2240 3 years ago
Saludos! Although this dish is not "completely' traditional Mexican, I am very impressed with your version. Kudos to you for taking the time to explain the different chiles and their flavor/textures as that is very important. Also, I like your tip of NOT using shredded cheese and putting them in the freezer for a few minutes to make them easier to handle. Your video makes this dish a lot less intimidating to try for people who are not native Mexican. Not bad at all, guerito! Felicidades!
vegaslglbgl 3 years ago
not bad for a white boy ..but i want it more mexican style...you kinda anglosized the dish a bit.. but as other viewers pointed out...you forgot (the flour step).Good tips though ..I`m mexican and my wife is about to attempt this dish for the first time. I hope I survive... :) her cooking...provecho!!!
Doctorknow956 3 years ago
Hello, Im impressed that you actually cook a chile relleno very very clouse to the orignal, congratulations but remember to let people know that you need to coat them in flour prior to the egg batter. Felicidades
cesrra 3 years ago
GREAT! =]
caughtindaworstway 3 years ago
seeds are NOT good to be eaten, not just for the diverticulitis problems, but also can get stuck in your apendix (I got mine removed and I had straberry and jalapeño seeds in mine) Aww :(
Dragonfly1704 3 years ago
you have to use wheat flour to cover the chile before to cover it with the egg, so the egg dont fall down at the time of frying. ;)
NirvaToomish 3 years ago
They look soo good! Thanks for the tips. I would suggest you try using Oaxaca Cheese, believe me you will love Chiles rellenos even more!
purpleflash777 3 years ago